I want to develop a citrus brine for smoked salmon, and I was wondering what are the ratios to use (salt/water/sugar/juice) as a base. I would appreciate any help on the matter.
Brine Ratios
- Thread starter blkgost
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
never mind, I think I found a good start......
http://bbq.about.com/cs/barbecuetips/a/aa112000b_3.htm
http://bbq.about.com/cs/barbecuetips/a/aa112000b_3.htm
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Power Out for last 4 days...
- Started by sandyut
- Replies: 27
- Blowing Smoke Around the Smoker.
-
Local To Your Area Recipe Thread?!
- Started by Rafter H BBQ
- Replies: 24
- Blowing Smoke Around the Smoker.
-
California Roll
- Started by Gonna Smoke
- Replies: 22
- ABT's and all things Appetizers
-
Is my bacon bad? Please help
- Started by hooked on smoke
- Replies: 22
- Bacon
